An Easier and Faster Way to Hard-Boiled Eggs

Difficulty peeling off the shells is the top barrier to making hard-boiled eggs more often, according a recent consumer survey.[1] Fortunately, just in time for Easter – the biggest hard-boiled holiday of all – the American Egg Board is introducing a new method to help make eggs not only easier to peel, but takes 30 percent less time.[2]

1. HEAT ½- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water OR proceed to Step 2, if not using a steamer insert.
2. Carefully ADD eggs using a large spoon or tongs. COVER pan. Continue cooking 12 minutes for large eggs (13 minutes for extra large eggs).
3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Instead of waiting for an entire pot filled with water and eggs to boil, this method relies on filling the pot with less water and adding eggs after it’s brought to a boil. This cuts the classic hard-boiling cook time by nearly one-third. Making hard-boiled eggs fast and easy-to-peel is good news for the millions who search for ”boiled eggs,“ one of the most popular search terms related to ”eggs“ in Google. ”Hard-boiled eggs“ is also the most popular recipe on IncredibleEgg.org.